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| 1 | package | yellow cake mix | ||
| 1 | 3-ounce | package instant lemon pudding mix | ||
| 3/4 | cup | orange juice | ||
| 1/2 | cup | vegetable oil | ||
| 4 | eggs | |||
| 1 | teaspoon | lemon extract | ||
| 1/3 | cup | orange juice | ||
| 2/3 | cups | sugar | ||
| 1/4 | cup | butter | ||
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| Preheat oven to 325 degrees.
Grease a 10 inch Bundt pan. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs, and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan. Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a saucepan, over medium heat, cook 1/3 cup orange juice, sugar, and butter for two minutes. Drizzle over cake. (You may want to collect the excess sauce and pour over the cake one or two more times until it is soaked into the cake.)
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